Orange-Rhubarb Breakfast Bread Recipe
Orange-Rhubarb Breakfast Bread Recipe photo by Taste of Home
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Orange-Rhubarb Breakfast Bread Recipe

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I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. It’s full of tangy flavor and crunchy slivered almonds. —Sonya Goergen, Moorhead, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 16 servings


  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup orange juice
  • 1 cup chopped fresh or frozen rhubarb
  • 1/2 cup slivered almonds

Nutritional Facts

1 slice: 174 calories, 6g fat (3g saturated fat), 37mg cholesterol, 198mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein .


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla.
  2. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
  3. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Orange-Rhubarb Breakfast Bread in Taste of Home April/May 2006, p31

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3samoyed 228596
Reviewed Jun. 27, 2015

"I am looking for a terrific rhubarb bread recipe, and this is not it. It definitely needs more rhubarb for the amount of flour. Finally found a great rhubarb muffin recipe (TOH) but still looking for that "Wow" bread recipe. Took this bread to work, and not one person asked for the recipe."

administrator 82306
Reviewed Jul. 30, 2012

"I will try this again. What a mess! Perhaps it is my elevation.. I'm at 6000 ft, but the center fell to the bottom! The taste is great, but I will try 1/4 C more flour next time."

lurky27 207773
Reviewed May. 6, 2012

"Update ~ Use 2 cups of rhubarb. Also great with all whole wheat flour, but only cook for 50 minutes.

~ Theresa"

charlenewallace 139091
Reviewed May. 3, 2012

"I love rhubarb, so am always on the lookout for new recipes that use this unique ingredient. This recipe did not disappoint! I substituted 1/2 cup of broken pecan pieces for the almonds just because I had them on hand and shortened the baking time to about 55 minutes. This bread was absolutely delectable with a moist interior and a sweet, crunchy crust. I make quick breads all the time and this recipe is a real keeper."

rachaelmjames 155298
Reviewed Apr. 23, 2012

"A little on the dry side, so next time I will alter the amount of flour and due to personal taste I will increase orange peel/juice and ginger. My 3 & 5 year old sons both ate 2 :)"

toofrosty4u 162051
Reviewed May. 16, 2011

"Loved the bread. I always tweek a recipe after making it as is one time. Yes, add more rhubarb. I also cut back the sugar 1/4 to 1/2 cup and made it healthier by adding 3/4 cup whole wheat flour."

lurky27 155295
Reviewed May. 6, 2011

"Yum! I may add a bit more rhubarb next time. I used walnuts instead of almonds because that's what I had at home. Tasted great.

~ Theresa"

lafleur 82509
Reviewed May. 12, 2010

"Very good, will be making this one again!"

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